Using yellow zucchini and white asparagus along with the usual
green varieties makes this salad especially colourful, but green
vegetables alone give beautiful results still.
8zucchini flowers, stamens removed2zucchini, thinly sliced lengthways on a mandolin2 bunchesasparagus, trimmed, shaved lengthways on a mandolin¾ cup(loosely packed) mintTo serve:finely grated pecorinoPecorino dressingFinelygrated rind and juice of 1 lemon2 tspDijon mustard1 tspwhite wine vinegar1small garlic clove, finely chopped30 gmfinely grated pecorino60 ml (¼ cup)extra-virgin olive oil1 tbsppouring cream
For pecorino dressing, whisk lemon rind and juice, mustard, vinegar and garlic in a bowl to combine, then stir in pecorino. Add oil gradually in a steady stream, whisking continuously to emulsify. Whisk in cream, season to taste and set aside.
Separate zucchini flowers from baby zucchini, coarsely tear and set aside. Shave baby zucchini on a mandolin into a bowl, add zucchini, asparagus and mint. Drizzle with pecorino dressing, toss to combine, add zucchini flowers and toss to combine. Scatter with pecorino and serve.
This recipe is from the March 2013 issue of Australian Gourmet